Sunday, April 20, 2008

Chicken Crescent Wreath

2 tubes (8 ounces each) refrigerated crescent rolls
1 cup (4 ounces) shreded C0-Jack cheese
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup chopped fresh broccoli *
1/2 cup chopped sweet red pepper
1/4 cup chopped water chestnuts
1-2 chicken breasts, cooked & cubed **
2 tbsp chopped onion ***

*Can substitute fresh broccoli for frozen broccoli.
**Can substitute chicken for one 5-oz can of chicken.
***Can substitute fresh onion with dehydrated onion.

1. Arrange the crescent rolls on a 12-inch pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping.

2. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible).

3. Bake at 375 degrees for 20-25 minutes or until golden brown. Makes 6-8 servings.

Recipe from: 2000 Taste of Home Annual Recipes

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